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Simon Rimmer Chicken Pot Pie recipe on Sunday Brunch

January 8, 2017, 3:51 am
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Simon Rimmer served up a tasty chicken pot pie on today’s episode of Sunday Brunch.

The ingredients are: 250g cubed spuds, blanched, 5g crushed garlic, 150g sliced/diced carrot, 125g butter, 100g diced onion, 65g flour, 5gr salt, 5g thyme, 5g tarragon, 10g parsley, 5g cracked black pepper, 350ml strong chicken stock, 165ml milk, 350g cubed chicken, 75g peas, 50g sweet corn, 4 discs of puff pastry, bigger than the individual pie dishes, 500g of puff pastry rolled out into 4 discs, bigger than the individual pie dishes and egg wash.


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Simon Rimmer Rice Pudding Fritters recipe on Sunday Brunch

January 8, 2017, 4:21 am
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Simon Rimmer served up delicious rice pudding fritters dessert on today’s episode of Sunday Brunch.

The ingredients are: 750ml whole milk, 200g short grain rice (washed), 25g butter, 1 vanilla pod, zest of 1 lemon, 110g sugar, 60g flour, 1 beaten egg, 5ml rum, 5g baking powder, oil to deep fry and icing sugar to dust.

For the sauce: 250g good quality strawberry jam, 75ml water, 10ml orange blossom water, 100g finely chopped strawberries and 25mm grated ginger.


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Nisha’s lemon and broccoli dahl recipe on Lorraine

January 9, 2017, 3:25 am
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Nisha Katona served up a healthy broccoli and lemon dahl with lentils dish on today’s episode of Lorraine.

The ingredients are: 3-4 cups water, 2 cups red lentils, 227g can chopped tomatoes, 1 tsp turmeric, Large handful of broccoli florets, 3 tbsp vegetable oil, 1 tsp cumin seeds, ¼ tsp chilli powder, 1 green finger chilli, pierced with a knife, Salt, 2 tsp sugar, Juice ½ lemon, 4 slices of lemon, to garnish and Coriander leaves, for garnish.


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Gino’s ribollita vegetable soup recipe on This Morning

January 9, 2017, 4:13 am
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Gino served up a tasty ribollita vegetable soup for a Mediterranean diet on This Morning.

The ingredients are: 180g stale country-style bread, 6 tbsp olive oil, 1 medium onion, peeled and roughly chopped, 1 medium leek, thinly sliced, 2 medium carrots, peeled and roughly chopped, 2 celery sticks, roughly chopped, 2 x 400g borlotti beans, 2 sprigs of fresh rosemary, 3 sprigs of fresh thyme, 2 bay leaves, 1 x 400g tin of chopped tomatoes, 1 tbsp tomato puree, 600ml hot vegetable stock, 1 medium courgette, halved lengthways and roughly sliced, 200g cavolo nero, tough central midribs removed and leaves shredded, Salt and white pepper.


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Ed Baines Blueberry sponge pudding with almond custard recipe

January 9, 2017, 6:38 am
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Ed Baines served up a delicious blueberry sponge pudding with almond custard dessert on board The Orient Express.

The ingredients for the syrup sponge pudding are: 25g unsalted butter, 2 tbsp maple syrup, 100g flour, sifted, 1½ tsp baking powder, 2 large free-range eggs, 100g brown sugar, 85g margarine and 1 tbsp whisky.

For the almond custard: 100ml milk, 200ml double cream, 1 vanilla pod, split lengthways, 3 free-range eggs, yolks only, 55g caster sugar and 20ml almond liqueur.

For the blueberry compôte: 150g blueberries, 50g sugar and ½ lemon, juice only.


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Spiced pavlova with plums and cherries recipe on The Hairy Bikers Comfort Food series

January 9, 2017, 6:59 am
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Si and Dave served up a delicious spiced pavlova with plums and cherries dessert on The Hairy Bikers Comfort Food series.

The duo says: “The plums are cooked for a short time to keep their shape. But they could also be cooked for much longer if you prefer to make more of a compôte for this spicy late summer dessert.”

The ingredients are: For the pavlova, 5 free-range egg whites, 1 tsp ground cinnamon, 250g caster sugar and 1 tsp white wine vinegar.

For the cherries: 100g dried cherries and 100ml kirsch.

For the spiced plums: 200ml red wine, 1 orange, juice only, 75g light brown sugar, 1 cinnamon stick, few cardamom pods, lightly crushed, few allspice berries, lightly crushed, 1 piece pared orange zest, 8 ripe plums, stoned and quartered.

To assemble: 300ml double or whipping cream, whipped, 1 tbsp icing sugar and ½ tsp cinnamon (optional).


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The Hairy Bikers banana splits with chocolate rum sauce and crunchy candied hazelnuts recipe

January 9, 2017, 7:07 am
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Simon and Dave served up a delicious banana splits chocolate rum sauce and crunchy candied hazelnuts dessert on The Hairy Bikers Comfort Food series.

The ingredients for the candied hazelnuts are: 50g shelled hazelnuts, toasted, skins rubbed off, 25g caster sugar and 1 tbsp butter.

For the chocolate rum sauce: 100g dark chocolate, broken into pieces, 50ml whipping cream, 1 tbsp golden syrup, small knob of butter and 1 tbsp rum.

For the banana splits: 50g butter, 4 large bananas, split lengthways and halved, 75g light soft brown sugar and pinch of salt.

To serve: ice cream and whipped cream.


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The Biker burger recipe on The Hairy Bikers Comfort Food series

January 9, 2017, 7:13 am
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Si and Dave served up a few tasty beef burgers on The Hairy Bikers Comfort Food series.

The ingredients are: 800g chuck steak, trimmed of any gristle or hard pieces of fat, chilled, 50g bone marrow, finely diced (optional), 4 burger buns, split and flaked sea salt and freshly ground black pepper.

For the burger sauce: 100g mayonnaise, 2 tbsp tomato ketchup, squeeze of lemon juice, 1 large gherkin, finely chopped, 1 tsp garlic powder and ½ tsp chipotle paste or other hot sauce.


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The Hairy Bikers duck with kumquats orange sauce recipe

January 9, 2017, 7:21 am
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Si and Dave served up a tasty (Duck à l’orange) duck with kumquats orange sauce and roast potatoes dish on The Hairy Bikers Comfort Food series.

The ingredients for the roast potatoes: 1kg potatoes, left unpeeled, cut into small chunks, 1 tbsp duck fat (optional, can use 2 tbsp olive oil instead), 1 bulb garlic, broken up into cloves, few sprigs rosemary, salt and freshly ground black pepper.

For the sauce: 50g granulated sugar, 12 kumquats, sliced, pips removed, 200ml red wine, 1 tbsp red wine vinegar, 2 large shallots, finely chopped, 2 star anise, 2 oranges, juice only, 500ml chicken stock, salt and freshly ground black pepper.

For the duck: 4 duck breasts, dash oil or duck fat, salt and freshly ground black pepper.


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The Biker burger with bone marrow and burger sauce recipe

January 9, 2017, 9:32 am
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Si and Dave served up tasty beef burgers with chuck steak, bone marrow and burger sauce on The Hairy Bikers Comfort Food series.

The ingredients are: 800g chuck steak, trimmed of any gristle or hard pieces of fat, chilled, 50g bone marrow, finely diced (optional), 4 burger buns, split and flaked sea salt and freshly ground black pepper.

For the burger sauce: 100g mayonnaise, 2 tbsp tomato ketchup, squeeze of lemon juice, 1 large gherkin, finely chopped, 1 tsp garlic powder and ½ tsp chipotle paste or other hot sauce.


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Giovanni and Luca’s saffron risotto recipe on The hairy Bikers Comfort Food

January 9, 2017, 11:51 am
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Giovanni and Luca showcased their creamy risotto with saffron recipe on The hairy Bikers Comfort Food.

The duo says: “The secret to making a good risotto is to make the best broth possible using a old hen, rump of meat and bone marrow.”


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The Hairy Bikers confit salmon with pommes noisettes recipe

January 10, 2017, 8:09 am
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Si and Dave served up a tasty confit salmon with pommes noisettes dish on The Hairy Bikers Comfort Food.

The ingredients for the marinade are: 1 tbsp olive oil, 1 tsp sea salt, 1 lemon, zest only, few juniper berries, crushed, 1 tbsp gin and 4 salmon fillets, skinned.

For cooking the salmon: 1 litre olive oil.

For the pommes noisettes: 750g waxy or new potatoes, peeled, 50g clarified butter and 1 tbsp finely chopped parsley (optional).


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The Hairy Bikers stifado Greek stew with macaroni recipe

January 10, 2017, 8:32 am
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Si and Dave served up a tasty Greek stew using chuck steak know as a stifado on The Hair Bikers Comfort food.

The duo says: “To make this dish dish extra tasty it should be marinaded for 24 hours.”


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James Sommerin chicken with asparagus recipe on The hairy bikers Comfort Food

January 10, 2017, 8:54 am
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Chef James Sommerin served up his grandmother’s tasty chicken dish using asparagus from a tin on The hairy bikers Comfort Food.

The ingredients for the dish include: tinned soup, cooked chicken and tinned asparagus.


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Limoncello baba with mascarpone cream recipe on The Hairy Bikers Comfort Food

January 10, 2017, 9:04 am
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Simon and Dave served up a delicious limoncello baba with mascarpone cream dessert on The Hairy Bikers Comfort Food.

The ingredients are: 75g sultanas, 5tbsp limoncello, 2 tbsp cold water, 225g plain flour, 7g sachet of fast-action dried yeast, 1/2 tsp fine sea salt, 4 large eggs, 4 tbsp milk, 1 tbsp clear honey, 115g butter, 50g chopped mixed peel.


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Alison Hammond’s low sugar dieting recipes on Sugar Free Farm

January 10, 2017, 2:00 pm
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Alison Hammond and her fellow celebrities served up a range of low sugar dishes on Sugar Free Farm.

The ITV This Morning presenter took charge of the kitchen on the first few days on the farm and served up a range of dishes for break fast lunch and dinner.

The dishes included: a breakfast granola, chicken with roasted vegetable salad, sugar free lentils bolognese with courgette spaghetti and a brown rice with salad.


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Dean Edward Mexican taco bowls recipe on Lorraine

January 11, 2017, 2:36 am
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Dean Edward served up tasty Mexican chicken taco bowls on today’s episode of Lorraine.

The ingredients are: 2 skinless chicken breasts, sliced thinly, Splash of oil, 1 green pepper, cut into strips, 1 red onion, peeled and diced, 4 cloves garlic, crushed, 2 tsp smoked paprika, 1 heaped tsp ground coriander, 1 tsp cumin, 2 heaped tbsp tomato puree, 400g tin black beans, drained, 500ml vegetable stock, 2 ripe avocados, halved and sliced and 8 triangular corn chips.

For the salsa: 200g baby plum tomatoes, finely chopped, 1 small red onion, finely diced, Juice of 1 lime, 20ml olive oil and 2 tbsp fresh coriander, chopped.

To garnish: Wholegrain rice, half fat sour cream or natural yogurt, coriander for serving and lime wedges.


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Simon King pissaladiere with olives and anchovies recipe The Hairy Bikers Comfort Food

January 11, 2017, 6:25 am
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Simon King and Dave Myers served up a tasty French style pizza with olives and anchovies dish on The Hairy Bikers Comfort Food series.

The ingredients for the dough are: 250g plain flour, 1 tsp salt, 5g instant yeast, 1 tbsp honey, 50ml olive oil and 125ml warm water.

For the topping: 2 tbsp olive oil, knob of butter, 1.25kg onions, thinly sliced, few thyme leaves (optional), 2 100g jars anchovies and 1 small jar black pitted olives, drained.


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The Hairy Bikers Lancashire hotpot with kidney and black pud recipe

January 11, 2017, 8:37 am
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Si and Dave served up a tasty Lancashire hotpot with kidney and black pudding on The Hairy Bikers Home Comfort series.

The ingredients are: 2 tbsp olive oil, 1kg neck of lamb, chopped into bite-sized pieces, 4 lambs’ kidneys, cleaned, trimmed, cut into quarters, 2 onions, peeled, sliced, ½ tsp salt, 1 tbsp plain flour, 250ml lamb stock, 1 sprig fresh thyme, 2 fresh bay leaves, 1 tbsp Worcestershire sauce, 50g butter, cut into cubes, plus extra for greasing, 2 x 250g black pudding rings, outer casing removed, thickly sliced, 1kg potatoes, peeled and sliced, salt and freshly ground black pepper.


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Trifle with black forest gateau and chocolate custard dessert on The Hairy Bikers Comfort Food show

January 11, 2017, 8:53 am
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Simon King and Dave Myers served up a delicious trifle with black forest gateau and chocolate custard on The Hairy bikers Comfort food series.

The ingredients for the chocolate custard are: 100g dark chocolate, broken into pieces, 300ml full-fat milk, 300ml double cream, 1 vanilla pod, split, 6 free-range egg yolks, 100g caster sugar, 2 tbsp cocoa powder and 1 tbsp cornflour.

For the trifle: 400g chocolate cake or brownies, 50g black cherry or Morello cherry jam, 100g Kirsch or cherry brandy, 300g pitted black cherries, 150g amaretti biscuits, 300ml double cream and chocolate curls, to decorate.


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